Quick Congee

Quick and easy to make! Warm and fulfilling on a cold night.

Hubby was away on business so I took the opportunity to cook a childhood favourite, quick congee, or as we called it, quick juk. As kids we preferred the quick juk to the ‘real’ juk, which had amongst its ingredients dried bean curd, water chestnuts and red dates. I still prefer the quick juk. It's a versatile dish—I will cook it for breakfast, lunch or dinner.

Serves 1-2

Times

Preparation:

10 minutes

Cooking:

10-15 minutes

Ingredients

• 3 cups vegetable or chicken stock
• ¾-1 cup of oats

  It depends on how thick you want your congee. Start with less oats and add more if you want a thicker consistency.

• Some shredded chicken or diced ham
• About 1-1½ cups of diced vegetables

  I like to use peas, carrots and sometimes mushrooms. If you're in a hurry, use frozen veges.

• 1-2 shallots, diced
• 1 egg
• Pepper

Method

1. Place stock in a medium to large saucepan.
2. Add the oats and bring to a boil, stirring constantly.
3. When oats are almost cooked, turn heat down until stock is simmering.
4. Add meat, vegetables and shallots.
5. Crack the egg into a bowl and gently whisk to break the yolk.
6. Pour the egg into simmering stock while slowly stirring.
7. When the egg has cooked, add pepper to taste.

Serve on its own or with a dish of stir-fried vegetables. Mum used to serve the juk with toast or (better still) potato pancakes!

As condiments provide soya sauce and (for the brave) hot chilli sauce.